I had such a fun weekend. It was both wild, and calm. Of course, I’ll blog about that tomorrow! 🙂 I have about an hour to waste before heading to the gym, so I thought it would be a good time to share my banana spice oatmeal muffin recipe. I appreciated all the feedback about using a new recipe format for my posts, so now you can expect those printable versions! I’ve also been going back and adding a printable version to my older recipes. Under the recipe tab, there is a new one that says “printable.” Hoping to make this easier 🙂
For the past month, I have been attending boot camp and athletic conditioning classes five times a week. I love to have food prepped and ready to go. It helps me stay on track, and makes my choices easier and healthier. I’ve been making healthy muffins for a pre-gym carb fix, and egg cups for a post. These banana muffins are perfect because of the potassium in the bananas. Potassium can be lost from the body during a serious sweat session, so it’s important to provide your body with enough. Potassium helps sore muscles and the function of muscles. It’s the perfect electrolyte! I find my workouts are always better when I have a banana before, and same with my long runs.
This recipe is so easy to make. It doesn’t require a ton of ingredients, and it’s the perfect way to use up the old bananas.
Banana & Spice Oatmeal Muffins
I love keeping healthy muffins around the house for breakfast, snacks, or dessert. I have them with coffee, or before going to the gym! This recipe is healthy, clean, and delicious.
Gluten Free! Dairy Free! No Sugar Added! Nut Free! No Butter!
- 2 Extra Large Over-ripened Bananas
- 2 Large Eggs
- 1 Tsp Baking Soda
- 1/2 Tbsp Baking Powder
- 1 1/2 Cups Quick Oats
- 1/2 Cup Swerve
- 1 Tsp Vanilla
- 1/2 Tbsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Sea Salt
- 2 Tbsp Chia Seeds
Preheat oven to 375 degrees
In a large bowl, combine oats, mashed bananas, eggs, vanilla, almond extract, Swerve, cinnamon, chia seeds, ginger, sea salt, baking powder, and baking soda together.
Grease a muffin pan.
Evenly distribute the batter into the twelve serving muffin pan. (approximately 1/3 cup) I also made a mini muffin batch. It made 48 mini muffins.
Bake 20-23 minutes.
I stored mine in a container in the refrigerator.
Nutrition: 80 Calories, 14g Carbs, 2g Fat, 3g Protein, 1g Fiber, 7g Sugar
These muffins are full of flavor and have a soft and fluffy texture. They are so good with a little peanut butter on top and a side of coffee.
I also made my second batch into mini muffins. I loved those as well! These muffins are so good, and you can’t even tell that they don’t have butter, sugar, dairy, gluten, or nuts! Kyle LOVED them. I’m making a new batch today with cocoa powder. And next week, a blueberry lemon! The weather has been so hot here lately, so adding the spice had me dreaming of fall 🙂 I didn’t take it as far as adding pumpkin, but soon, guys. Soon. 🙂
Questions for you!
- What is your favorite banana recipe?
- Anyone watching The Bachelorette tonight?
- Link me to a recipe on my blog that you would like me to add the printable version too!
Have a great week! In a blink of an eye, it’ll be Friday! xo xo